CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE B. Flay

3 cups 1/2‑inch diced stale cornbread½ cup diced red bell pepper½ cup diced yellow bell pepper1/4 cup finely diced red onion

1/4 cup finely sliced green onion2 cloves garlic, finely chopped1/4 cup rice wine vinegar1/3 cup olive oil1 teaspoon pureed canned chipotle pepper1 tablespoon honey1/4 cup coarsely chopped cilantro. Salt and freshly ground pepper.

Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mix together the vinaigrette ingredients, add to the cornbread mixture and toss to combine.

Let sit 15 minutes at room temperature before serving.